Tag Archives: recipe

1-2-3 Barbeque Mushrooms


Last night, I discovered a blissfully simple way to make delicious mushrooms: barbecue sauce.

Now, I realize that my “barbeque mushrooms” don’t exactly do justice to the true art of barbecuing vegetables, but hey, it was easy and they tasted yummy. Good enough for me.

The ingredients? It’s a 1-2-3-pow! for this dish:

1. 1 c baby portobello mushrooms

2. 2 tsp vegetable oil

3. 3 Tb of your favorite barbecue sauce

The directions? Super easy. Toss the mushrooms in the vegetable oil (have fun throwing them around!), then add in the barbecue sauce and coat the mushrooms in that. Put it all in a pan and sear on high for about five minutes, stirring occasionally.

Plate, and enjoy!

These are especially nummy served with a Thanksgiving yam! Mmmm 🙂



So, I recently discovered polenta. And mushrooms. I know, a vegan who didn’t like mushrooms? Insanity. It’s okay, though. I’m making up for it 🙂

Anyhoo, my friend chef Barbara recently made an AWESOME polenta dish that I wanted to share with y’all. The ingredients? Blissfully simple.

1. uncooked polenta

2. your favorite meltable vegan cheese

3. kale

4. your favorite roasted red pepper sauce

The directions? Also super simple. Great for college cooking!

  1. In a large pot, boil the polenta. Basically, prepare as directed by the package.
  2. When the polenta has started to thicken, stir in about 1 cup of vegan cheese for every 1.5 cups of cooked polenta you’re making. I know. Math time.
  3. In a separate, microwave-safe bowl, heat up the red pepper sauce.
  4. Chop up the kale, stick it in another microwave-safe bowl, and heat for about 1 minute for every 1 cup of kale. (If I were being fancy, I would tell you to “wilt” the kale – but hey, you’re using a microwave. Not exactly iron chef-ing it here.)
  5. Plating time! For a single serving, put about about 1/3 c red pepper sauce onto your plate, add about 1 cup of your polenta, and top with 1/2 c kale.
  6. Lick lips hungrily. Enjoy!


This is how Vegalicious plates theirs!

Choices and Leftovers


Today I had a choice.

My mom was driving me back from my FIRST PROFESSIONAL MASSAGE EVER (I realized that before today never had anyone massaged my little toe.) and asked what I wanted to do about dinner. I had the choice of either going home and, because of the mindset I’ve slipped into, finagling a calorically insufficient dinner, or I could do that recovery thing and request a trip to Vegadeli and order a way more nutritionally complete dinner whose preparation I had no control over.

I chose Vegadeli.

Feel free to applaud. 😉 The part of me that remembers it’s worth taking care of me, even in the small decisions, certainly is.

The Vegadeli run was totally worth it! Given how many times my mom’s been there to pick up tonsillectomy recovery-appropriate foods (Vegadeli’s got a smoothie bar), the owner apparently knows who I am now and said she was glad to see I’m feeling better!

I ordered Buddha’s Feast, described as “rice, veggies, kale, and tofu,” and it TOTALLY exceeded my expectations. The dish was AMAZING. Talk about a balanced pallet! As soon as the plate was set on the table, I was struck by the red and green and brown and orange and even purple! I was also pretty happy that I was fairly sure my taste buds could pick up on each of the ingredients that went into the dish. I taste a try-it-myself recipe coming…

Speaking of recipes, I think it’s time I gave y’all one!

Tofu, Quinoa and Winter Vegetable Melange

I made this for dinner last night. It was a first-time-try and I’d say it was a success! I cheated a little bit on the recipe – it’s not completely from scratch. My mom had made Trader Joe’s quinoa-vegetable melange for lunch and I used some of the leftovers from the fridge to make this dish.


So, here’s what you’re going to need:

about 4 oz extra-firm tofu

1/3 c Trader Joe’s butternut squash soup (the kind that comes in a big rectangular carton)

1.5 c Trader Joe’s quinoa melange

Here’s whatcha do:

Prepare the quinoa melange according to instructions so that it’s about half-done. If you have more time, prepare it so that it’s cooked completely and stick it in the fridge for a few hours.

Next, get out a sauce pan and warm up the butternut squash soup on low heat. While that’s endothermizing itself (endothermizing is totally a word, right?), press your tofu between paper towels so that you get most of the excess moisture out – more tofu juice going out means more butternut squash soup going in.

Once that’s done, cut your tofu into little cubes and stick it in the warm butternut squash soup. Shake, toss, stir – whatever your preferred method of locomotion – just move your tofu around in the soup so that it’s completely covered. Turn up the heat a bit, while your at it. After about three minutes, move your tofu around some more so that it cooks more evenly.


Once your tofu’s been cooking for about five minutes, throw in your quinoa melange and stir.

Turn down the heat again and cover the sauce pan with a lid. Let the whole thing sit on low heat for about three minutes.

Move to your container of choice and enjoy!

Here’s what mine looked like:

I particularly loved how high-protein this dish was. It was pretty tasty, too. 🙂

How have you spiced up leftovers recently?